Try Our Delicious Moroccan Chicken Pita Wedges Recipe!

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Discussion Overview

The thread centers around participants discussing their experiences and thoughts on the Moroccan Chicken Pita Wedges recipe. Various aspects of the recipe, including preparation methods and ingredient substitutions, are explored through personal anecdotes and questions.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant expresses curiosity about combining the chicken and vegetable mixtures, seeking insights on the recipe.
  • Another participant shares their experience of combining the mixtures for a meal and notes that separation may be for presentation and to manage moisture from cucumbers.
  • One participant inquires about serving methods at a show, asking if they can combine everything in one bowl.
  • Another participant mentions serving the mixtures as a dip with chips instead of on wedges, highlighting a different serving approach.
  • One participant shares that they mixed the ingredients together based on advice and found it worked well, despite using a different cucumber preparation method.
  • Another participant discusses the cost of ingredients and the simplicity of the recipe.
  • One participant recounts a cluster meeting where they combined the ingredients incorrectly but found it successful, raising questions about the intended method.
  • Several participants mention their experiences with making pita chips, including where to find them and how to prepare them.

Areas of Agreement / Disagreement

Views differ on whether to combine the ingredients or keep them separate, with some participants sharing successful experiences with both methods. No clear consensus emerges regarding the best approach.

Contextual Notes

Participants share personal experiences and variations in preparation, including ingredient substitutions and serving methods, reflecting a range of cooking styles and preferences.

Who May Find This Useful

Consultants looking for insights on recipe variations and serving suggestions may find this discussion beneficial.

c00p
c00p
Gold Member
Messages
1,262
Have any of you done the Moroccan Chicken Pita Wedges from the new SB? I'm going to do it on this coming Friday, and after looking over the instructions, I'm wondering why can't you combine the chicken mixture with the vegetable mixture? Any insight on this recipe and tips would be EXTREMELY appreciated!!!
 
I combined it both to eat it and then let it sit overnight like that and ate it the next day with sea salt pita chips.

The separation I believe is for presentation and secondly, depending on your cucumbers and how much water content they will have, the mix will start to get watery after a few days...
 
  • Thread starter
  • #3
So if I'm doing this at a show, I can simply combine everything in one bowl, right? And did you put them on the individual pita wedges, or let people put their own amount on it?
 
I mixed them separately then combined them before serving.

Instead of using bread/wedges, I had served a small scoop of each and let people use it as dip with the chips.

It would be a nice use of the small scoop for serving...
 
Thanks to Janet's advice, I mixed it all together. I couldn't find seedless cucumbers, so I used the Core and More and scopped out the seeds. It was not runny at all. I made the pita wedges and they worked fine. I scooped the chicken mixture with the small scoop. Everyone liked them.
 
  • Thread starter
  • #6
I had thought about using the CM too for the cucumber. The seedless ones are quite pricey. Since I've never bought pita chips before, are they just in the potato chip aisle? I wonder if those would be better than the ones called for in the recipe?
If I made the ones in the recipe, don't you think I could make them a day ahead to save on time?
 
I followed the recipe and made pita chips out of pita rounds. I cut them with the pizza cutter into wedges, and then using the pizza cutter I cut them apart. I baked them on the sheet pan. They just fit. I found the pitas right by the deli meat, and I found some in the bread section by the buns.
 
I just sliced the 4 sides off of the cucumber to make it "seedless".

I found pita chips near the deli meat at Walmart.
 
  • Thread starter
  • #9
Cool - thanks everyone for your help with this!!
 
Hope it goes well. It really is a simple recipe with basic ingredients. It only cost me about $6.50 in ingredients, too, with leftover pitas.
 
We did this recipe at our cluster meeting on Tuesday. We did not read the directions correctly and combined it all together. I thought it worked well. Has anyone made it the correct way? I wondered how it would stay together if you put everything on separately like it says.

Our director cooked the chicken before we got there and seasoned it before cooking. We added seasoning to the mix before she remembered to tell us she had preseasoned the chicken. It was good, but the seasoning was very strong.

We also made the torte that is in the catalog. It was yummy. However, if your cream cheese is at room temp. don't microwave it too long or the mixture will be too soft to stay together. We put ours in the freezer for awhile to help it to "set". I loved this recipe. I think it will be great for shows...actually both of these will be good for shows.
 
I didn't have a baguette for the Greek Torta tonight, so I made the pita chips from this Morroccan chicken recipe. Yum!
 
  • Thread starter
  • #13
kspry said:
I didn't have a baguette for the Greek Torta tonight, so I made the pita chips from this Morroccan chicken recipe. Yum!
Click to expand...
See, I was wondering about the baguette too. To me, it wouldn't be as lite as a cracker or chip.....so I'm glad to know that this works well too. Maybe I'll just make more of the pita chips.
 

Frequently Asked Questions

What ingredients do I need for the Moroccan Chicken Pita Wedges?

To make the Moroccan Chicken Pita Wedges, you will need chicken breasts, pita bread, olive oil, Moroccan spices (such as cumin, coriander, and paprika), garlic, onion, bell peppers, and any additional toppings like yogurt or fresh herbs.

How long does it take to prepare and cook the Moroccan Chicken Pita Wedges?

The preparation time for the Moroccan Chicken Pita Wedges is approximately 15 minutes, and the cooking time is around 20 minutes. Overall, you can expect to have the dish ready in about 35 minutes.

Can I make the Moroccan Chicken Pita Wedges ahead of time?

Yes, you can prepare the chicken mixture ahead of time and store it in the refrigerator for up to 24 hours. Just assemble the pita wedges and cook them when you're ready to serve.

What can I serve with the Moroccan Chicken Pita Wedges?

The Moroccan Chicken Pita Wedges pair well with a side salad, roasted vegetables, or a yogurt dipping sauce. You can also serve them with couscous or quinoa for a more filling meal.

Are there any vegetarian options for the Moroccan Chicken Pita Wedges?

Absolutely! You can substitute the chicken with roasted vegetables, chickpeas, or a plant-based protein to create a delicious vegetarian version of the Moroccan Pita Wedges.

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